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Monday, November 7, 2011

I love soup. And this is just the right time of year for it. Well, I could really eat soup all year round but it is just much more fitting in the fall and winter rather than the dog days of summer. I made this lightened broccoli and cheddar soup last year and it was a great combination of broccoli, cheese and creaminess...just without the
cream. Instead, Cook's Illustrated found that they could lighten the
soup by using leeks (which are pureed to give a silky texture) and fat-free evaporated
milk which makes it thick and creamy. Genius! Make sure you use high-quality cheddar cheese, which is important for the whole "less is more" idea. Such a good soup that I had to make it again this year.

The one mistake I made was that I added an extra cup of water before pureeing because I thought it looked too thick. This made the pureed soup a little too thin for me so I would suggest pureeing it first and then adding water or broth as needed. I only do a light puree because we like a little extra texture to our soup.

This broccoli and cheddar soup was served alongside a salad and toasted French baguette slices, making it a simple but filling meal for us (the toast was excellent for dipping in the soup!). Next time, I might try making bread bowls for it, too!

Combine the broccoli stems, leeks, oil, and
1/8 teaspoon salt in a large pot or Dutch oven. Cover and cook over medium-low
heat, stirring occasionally, until the vegetables are just beginning to soften,
6 to 8 minutes. Uncover, stir in the garlic, and cook until fragrant, about 30
seconds.

Stir in the broth and water and bring to a ­simmer over
medium-high heat. Cover, reduce the heat to medium-low, and cook until the
broccoli stems are softened, about 8 minutes. Add the broccoli florets, cover,
and continue to cook until tender, about 5 minutes longer.

Working in 2 batches, process the broccoli mixture in a
blender until smooth, about 1 minute (we like our soup chunkier so I only pulse the first batch and puree the second). Transfer the broccoli mixture to a clean
Dutch oven, whisk in the evaporated milk and mustard, and warm over low heat
until very hot.

Off the heat, whisk in the cheese, one handful at a time,
until the cheese is melted and the soup is smooth. Season with salt and pepper
to taste. Top bowls with extra shredded cheddar cheese (optional).